Real Easy Real Ginger Ice Cream

Looking for a cool treat you can 'sort of' justify because it has reduced bad stuff and added good stuff? Well, this might be the perfect recipe for you! As long as you like ginger. Oh, and as long as you have an ice cream machine (sorry!)

I love ginger, so this is my kind of treat, and the recipe uses fresh ginger so you'll get a big punch of  anti-inflammatory and antioxidant goodness. You can choose to keep the ginger in (I always do) or strain it from the mixture after its had time to sit for a while.

I've reduced the sugar content from 1 cup to half a cup (which I think is plenty). You could go a little lower to about 1/4 cup (though I haven't tested it), but you do need some sugar in there or the ice cream won't freeze properly. The added ginger biscuits are totally optional and the ice cream tastes delicious without them. But for a special treat, I like to add them for even more ginger zing!

Real Easy Real Ginger Ice Cream

Ingredients:

  • 2 cups (500ml) of heavy cream
  • 1 cup (250ml) milk (full cream works best)
  • 1/2 cup (100grams) sugar 
  • 2 tablespoons finely grated fresh ginger 
  • A few (or more) crushed up ginger snap biscuits (optional).

Instructions: 

  1. In a saucepan, put cream, milk, sugar and grated ginger. Bring to the boil and simmer (medium heat) for a couple of minutes.
  2. Remove from heat and leave to cool to room temperature.
  3. Refrigerate the mixture for a couple of hours or overnight for best results (though, to be honest, I've put the mixture straight into the ice cream machine on a number of occasions, and it still tasted super!)
  4. At this point, you can choose to strain the ginger out of the mixture, as the milk will have taken on the ginger flavour. Or you can leave it in. 
  5. Put the mixture into your ice cream machine and let it do its magic!
  6. When the mixture has reached the desired consistency, add the crushed up ginger snaps and let the machine mix them through. 
  7. That it! You can eat straight away or put it in the freezer for later. If you want soft biscuit pieces, pop the mixture into the freezer for a couple of hours, but crunchy is just as good, and then you get to eat it straight away!

Real easy! Real ginger! Real yum!